Description
Lolita’s Kale Salad is a vibrant and flavorful dish featuring tenderized kale ribbons dressed in a creamy lemon vinaigrette, topped with crunchy toasted pistachios, crispy breadcrumbs, and sharp Pecorino cheese. This salad combines tangy, savory, and nutty flavors with a satisfying texture contrast, making it a refreshing and nutritious choice for lunch or a light dinner.
Ingredients
Scale
Vinaigrette
- 1 egg yolk (pasteurized optional)
- 2 tbsp. lemon juice
- 1 clove garlic, chopped
- 1/2 tsp. anchovies (about one whole)
- 2 tbsp. freshly grated Parmesan
- 1/4 tsp. kosher salt
- 1/8 tsp. freshly ground black pepper
- 1 tbsp. white balsamic vinegar
- 2 tbsp. water
- 1/4 c. canola oil, or other neutral oil
- 1/4 c. extra-virgin olive oil
Salad
- 1 Large bunch curly-leaf kale, sliced into ribbons
- 1 tbsp. lemon juice
- 1/3 c. creamy lemon vinaigrette
- kosher salt, to taste
- 1/4 c. chopped pistachios, toasted in a dry skillet
- 1 tbsp. breadcrumbs, toasted in a dry skillet
- 1/4 c. grated Pecorino
Instructions
- Make the vinaigrette: Add the egg yolk, lemon juice, chopped garlic, anchovies, freshly grated Parmesan, kosher salt, black pepper, white balsamic vinegar, and water into a blender. Blend until creamy. Then, turn the blender to low speed and slowly stream in the canola oil and extra-virgin olive oil until just incorporated. Refrigerate the vinaigrette until ready to use.
- Prepare the kale: In a large bowl, combine the sliced kale ribbons with 1 tablespoon of lemon juice and a pinch of kosher salt. Using your fingers, massage the kale thoroughly for about 1 minute, until the leaves soften and become less tough and more palatable.
- Toss the salad: Add 1/3 cup of the creamy lemon vinaigrette to the massaged kale and toss well to coat evenly. Adjust seasoning with additional salt and lemon juice to taste.
- Plate and garnish: Transfer the dressed kale to serving plates. Sprinkle the toasted chopped pistachios, toasted breadcrumbs, and grated Pecorino cheese evenly over the top of the salad.
Notes
- Massaging the kale is key to tenderizing the leaves and making them easier to eat.
- Use pasteurized egg yolk if concerned about raw eggs.
- To toast pistachios and breadcrumbs, heat them in a dry skillet over medium heat until golden and fragrant, stirring frequently.
- Adjust the amount of lemon juice and salt according to your taste preference.
- This salad is best served fresh but can be refrigerated for up to a day.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Keywords: kale salad, creamy lemon vinaigrette, pistachios, Pecorino, healthy salad, massaged kale, easy salad recipe, nutritious lunch
